This Santa Snack Board is the perfect holiday centerpiece for every gathering this season. Not only is this healthy snack board festive and fun, it uses simple ingredients everyone loves. This Santa Board transports easily, feel free to take it along to every celebration this season.
Santa Snack Board Recipe
Your holiday appetizer list just got easier with this adorable Santa Snack Board. Place this among your most decadent holiday dips and right next to the mini crab cakes and watch this tray of veggies disappear. It’s just too cute not to eat!
Related: Christmas Tree Focaccia Bread
Make this board at home and transport it anywhere! Just place the finished snack tray on several sheets of heavy duty aluminum foil and wrap them up and over the top tightly. This will keep any of the veggies from moving out of place. This board can easily be put together in twenty minutes and would be the perfect job for young ones to help out with preparation.
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I’m sharing this absolutely adorable holiday recipe from my sweet friend Maegan’s new book, Beautiful Boards. If I could recommend any book for you to buy as a gift and for yourself, it would be this one. The time and creativity Maegan put into this book just blows my mind. There are ideas for boards for every holiday, special occasions, seasons, sports, game night and meals. The best part – they are guides. You can easily substitute items for what you already have and get the same beautiful results. Each board created by Maegan is really the perfect inspiration for whatever occasion you might be celebrating. I promise you’re going to love-love this book.
Looking for other appetizer board recipes? Try these:
Santa Snack Board Ingredients
- plain hummus
- black olives
- red bell peppers
- mozzarella balls
- cauliflower florets
- broccoli florets
- club crackers
- Use the right-sized board with a lip to hold everything in place. This is the exact board I used.
- I used an 8.5″ diameter plate for the hummus.
- Purchase already cut florets for the cauliflower and broccoli for time-saving reasons.
- Mini mozzarella balls are preferred, but regular sized mozzarella balls also work fine.
I hope you get a chance to make this adorable snack board over the holiday season.
Pick up a copy of Maegan’s book, Beautiful Boards today! You will not be disappointed with all the creative ways you can make an appetizer or a meal board for your family. And there’s a picture with every recipe.
Santa Snack Board
- 16 oz (454 g) plain hummus (store-bought or homemade)
- 1 can (6 oz) large pitted black olives, divided
- 30 cherry or grape tomatoes, divided
- 3 large red bell peppers, cut into strips, reserving 1/2 top of a pepper
- 1 container (8 oz or 227 g) mini mozzarella balls, drained and patted dry
- 2 bags (12 oz or 336 g) cauliflower florets
- 1 bag (12 oz or 336 g broccoli florets
- club crackers
- Evenly spread hummus onto a round white plate with a lip around the edge. Place plate in the center of a 20 x 13 - inch board (51 x 33 cm).
- Press two olives for Santa's eyes, a tomato for his nose and the 1/2 top of a bell pepper for his smile onto the hummus.
- Layer red bell pepper strips, starting from the top of the plate up to the top-right corner of the board to look like Santa's hat.
- Add a row of mini mozzarella balls (regular size works too) to the top edge of the plate and a small pile of mozzarella balls to decorate the top of Santa's hat.
- Arrange the cauliflower for Santa's beard, mustache and eyebrows.
- Place remaining black olives, except for one, at the bottom of the board, around the cauliflower beard to look like Santa's belt. Stack 1-3 club crackers at the very bottom center of the board with the remaining olive cut in half and the halves pressed together in the center of the cracker to resemble Santa's belt buckle.
- Divide the remaining tomatoes on either side of Santa's cauliflower beard, filling in from the olives up to the middle of the board.
- Add the broccoli to the top left of the board and fan the club crackers along the right side of the board.
This recipe has been reprinted with permission.
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